How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Golden Morsels
Platina p. 148 (book 8)
Toast white bread crumbs, soak them in
rosewater with beaten eggs and ground sugar.
Take them out, fry them in a pan with butter or
liquamen [chicken or pork fat], spread out so they
do not touch each other. When fried, put in dishes
and sprinkle with sugar, rosewater, and saffron.
The version of this recipe in Martino's
cookbook, on which Platina apparently based his
recipes, starts out: Have some slices of white bread
pared that does not have crust and make the
slices be four [or square], a little toasted so much
that every part be colored from the fire. ...
10 eggs 16 threads saffron
5 T sugar 1 t more rosewater
2 t rosewater (or more) 1 c more sugar
1 lb white bread ⅛ lb butter or lard
Beat eggs. Beat in sugar and rosewater.
Cut crust off the bread, slice thin, put into egg
mixture and let soak. Crush saffron into
remaining rosewater, mix with remaining
sugar and set aside. Melt butter or lard in
frying pan; when hot enough (test with small
piece of bread stuff) put chunks of bread stuff
into lard and fry until just browned on both
sides. Drain briefly on paper towels, put into
dish and sprinkle with sugar and rosewater
mixture.
Mincebek [or, funnel cakes]
Anglo-Norman no. 4 p. 863
(Elizabeth's translation, guided by the Hieatt
and Jones translation)
And another dish, which has the name
mincebek. Take amydon [wheat starch] and grind
it in a mortar, and if you do not have this, take
fine white flour; and take almond milk or tepid
water, and put in it a little yeast or a little
sourdough; and then temper it; and take a bowl
and make a hole in the middle, and pour the
mincebek through the hole into oil or into grease;
and then take sugar and make a syrup to boil;
and dip[?] the mincebek in it, and put some on
top [or, put salt on it]; and then serve them.
58
¼ c sourdough oil for frying
2 c water for dough ½ c water for syrup
1 c white flour 2 c sugar
1 c whole wheat flour
Mix sourdough and water, stir into the
mixed flour, stirring until pretty smooth. Let
rise about 4 hours. Heat oil in frying pan. For
syrup, bring water to a boil, add sugar and
cover. When the sugar is dissolved and the
syrup again clear, it is ready. Pour some of the
batter into a funnel and dribble around into oil
at a medium heat, then fry until brown,
turning at least once. Each mincebek comes
out of the oil onto a paper towel to drain
briefly, then is dipped (tongs are useful) into
the syrup, then onto the plate to serve.
Cryspes
Two Fifteenth Century p. 44 (Good)
Take white of eyroun, milk, and flour, and a
little berme, and beat it together, and draw it
through a strainer, so that it be running, and not
too stiff, and cast suger thereto, and salt; then
take a chafer full of fresh grease boiling, and put
thine hand in the batter, and let thine batter run
down by thy fingers into the chafer; and when it
is run together on the chafer, and is enough, take
and nym a skimmer, and take it up, and let all
the grease run out, and put it on a fair dish, and
cast thereon sugar enough, and serve forth.
4 egg whites 1 T dried yeast
⅔ c milk 3 T sugar
1 c flour ½ t salt
Take egg white, milk, and flour and a little
yeast and beat it together, being careful not to
let the flour make lumps. Add sugar and salt.
Pour into a pan of hot oil, so that they puff up
and brown, turn them, drain them, sprinkle on
sugar and serve them.
To make it more like a funnel cake than a
pancake, which seems to fit the description
better, I use a slotted spoon; the batter runs
through the slots into the hot grease. Of
course, you could always let thine batter run
down by thine fingers instead–but make sure
no one is watching.